Lyulya Kebab

Another blog that we became a fan of recently is “Global Table” . The blogger, Sasha Martin, is on a culinary trip of 195 countries in the world making a complete meal of one country every week. Sasha is alphabetically picking one country each week, deciding the menu, sharing interesting culinary facts and trivia about the country and finally cooking the meal on weekend along with sharing the recipes and the entire experience of it with the world through her blog. Luckily for us, We bumped into her blog while she is still on “B” and it will be an interesting journey for all her fans, including us, who are following her on this adventure.

“Lyulya Kebabs” was part of Sasha’s meal from Azerbaijan and immediately caught our fancy as soon as we saw the tempting photographs of the delicacy on her blog (please click here for Sasha’s recipe of Lyulya Kebab). These kebab are very similar to the Indian and Pakistani “sheekh kebab” in style and cooking method but tastes so different because of use of parsley. Parsley has a strong aroma very similar to that of  “Ajwain” . Traditionally these kebab are made with ground lamb meat but we  made them with ground goat meat. It is better to keep the meat marinated overnight but we kept it for an hour or so as we could not wait for the next day.

We served these kebab with chapatis, sliced onions and cilantro chutney. In Azerbaijan, Lyulya Kebabs are served with accompaniment of lavash bread and yogurt dip etc. One thing we are going to do differently next time is to use a little less parsley as the flavor is quite strong. Checkout the video to watch us make these wonderful kebab from Azerbaijan. They are also quite popular in Iran.

Ingredients Summary

Ground Lamb or Goat meat – 3 lbs; Onions – 3 (chopped); Garlic – 8 cloves (grated); Parsley – 1/2 cup (chopped); Dried Mint – 1 to 2 tsp; Paprika – 2 tsp; Cayenne Pepper – 1 tsp; Cumin Powder – 2 tsp; Ground Pepper – 1 tsp; Salt – 1 tsp;

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Published in: on May 15, 2010 at 9:47 am  Comments (3)  
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3 CommentsLeave a comment

  1. Looks wonderful! I enjoy all the parsley, but that’s probably because my mom used it a ton when I was little – I’m part Italian and the region we’re from LOVES using parsley 🙂

    Anyway, I think you did a better job shaping them than I did 🙂 Great work!

  2. Thanks a lot for the lovely comment.

  3. I’m gone to say to my little brother, that he should also pay a visit this weblog on regular basis to get updated from newest news update.

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